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Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Afternoon tea

Beetroot and pear soup with gorgonzola and gnocchi

10 minutes

Burger recipes

Crunchy tomato and strawberry salad burger with pea and snoek patty

Offal recipes

Seared chicken-liver pate with a drizzle of pomegranate

5 minutes

The ultimate tuna-and-gorgonzola melt

5 minutes

Steak with mustard sauce and fast-baked potatoes

40 minutes

Omelette recipes

Baked omelette stack

30 minutes

Baked omelette stack

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 T grated organic Italian Parmesan, for sprinkling

For the omelettes

8 organic eggs
½ cup water or organic milk
butter, for frying

For the spinach-feta filling

200 g organic baby spinach leaves
200 g organic feta, drained and crumbled
1 clove organic garlic, crushed
¼ cup organic cream
black pepper, to taste
sea salt, to taste (optional)

For the tomato sauce

1 x 400 g can organic chopped Italian tomato
1/3 cup organic cream
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 190°C.

To make the omelettes: Beat the eggs with the water or milk. Heat a little butter in a 20 cm nonstick frying pan. Pour in a little of the egg mixture – enough to thinly coat the pan.

Cook the egg over a medium heat, lifting the edges slightly and tilting the pan so that the excess mixture runs underneath. Flip and cook on the other side.

To make the spinach-feta filling: Pour boiling water over the spinach leaves and allow to wilt. Drain and, when cool enough to handle, squeeze dry and roughly chop.

Blend with the feta, garlic and cream. If necessary, add a little more cream to make a good spreading consistency. Season with pepper and salt, if using.

To make the tomato sauce: Simmer the chopped tomato over a brisk heat for 10 minutes, or until reduced and thickened. Add the cream and some seasoning, and allow to simmer for a few more minutes. Check seasoning. Blend until smooth.

To assemble: Spread each omelette with some spinach-feta fi lling then stack, leaving the top omelette plain. Place in a buttered ovenproof dish or baking pan lined with baking paper.

Spread the tomato sauce over the top omelette, sprinkle with Parmesan then bake for 15 minutes. Slice into wedges for serving.

Cook’s tip: Reheat the remaining tomato sauce – thin with a little more cream if necessary – and serve on the side.

Per serving: 2196.9 kJ, 26.2 g protein, 42.3 g fat, 6.6 g carbs

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Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

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Beetroot and pear soup with gorgonzola and gnocchi

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Seared chicken-liver pate with a drizzle of pomegranate

The ultimate tuna-and-gorgonzola melt

Steak with mustard sauce and fast-baked potatoes

Baked omelette stack

Baked omelette stack

Ingredients

Method